Chinese Sweet and Sour Chicken

• 2 tsp cornstarch
• 1/4 tsp salt, divided
• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
• 1 can (8 to 10 oz) pineapple chunks in juice (reserve the juice)
• 1 tsp fresh grated ginger
• 1/2 cup white vinegar
• 1/2 cup ketchup
• 2-3 tbsp brown sugar
• 1 red bell pepper, seeded and cut into 1-inch chunks
• 1 green bell pepper, seeded and cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks

Whisk together 1/2 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, and salt.

Set a wok or large sauté pan over high heat. When a bead of water instantly sizzles and evaporates, spray with cooking spray. Add the bell pepper chunks and cook for 2 minutes. Remove from the pan onto a plate.

Return the pan to the stove on high heat. Add the chicken to the pan, spreading it out in one layer. Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.

Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Combine cornstarch with a small amount of water and mix. Add to pan to thicken sauce. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MILLIEBEAN.